Roast Pepper Polenta Cakes - cooking recipe

Ingredients

275 ml skim milk
110 g cornmeal polenta
1 garlic clove, crushed
50 g cheddar cheese, grated
2 red peppers
1 tablespoon chopped basil
2 tablespoons olive oil

Preparation

Slice the peppers and remove the seeds. Grill until cooked and peel off the skin. Chop the pepper into a small dice.
Bring the milk to a simmer in a small pan.
Add the polenta and garlic and stir until thickened, once thick add the cheese and stir.
Remove pan from the heat and cool a little before adding the diced pepper and basil and mixing.
Divide the mix into eight and form into patties.
Fry in the olive oil for 3 mins each side.